>> Manzanillo Colima Seafood | Eat the World Los Angeles

Sunday 10 January 2021

Manzanillo Colima Seafood

๐Ÿ‡ฒ๐Ÿ‡ฝ Mร‰XICO (Colima)
EDITOR'S NOTE: An updated version of this article (26 April 2024) is available as part of the Historical section of our Substack page. Check that out here:

Puerto Vallarta is just a bit up the coast to the north in Jalisco. Acapulco to the southeast in Guerrero is a bit further away. These two homes of most of the Pacific coast of Mรฉxico's tourist resorts are very well known, but anyone that has also been to Manzanillo in Colima will either tell you what you are missing or keep the "secret" to themselves.
While you may spot plenty of cargo ships heading in and out of the large port, this too is a tropical paradise with beautiful beaches, a more relaxed atmosphere, and some wonderful seafood. The intersection of Washington Blvd. and San Pedro Street at the start of Historic South Central may be a far cry from a tropical beach, but this bright blue shack selling cocteles and ceviche since 1975 is welcome respite on hot days.

Stepping inside and ignoring the sounds of cars and trucks outside, focus instead on the breeze that runs through the doors and windows, the corrugated metal ceiling, and the blue and white paint on every surface that make this feel like walking into a local favorite a block or two from the beach.
Before dining in was disallowed, ordering a Coke and a cup of ceviche to enjoy at the counter on a hot summer day almost felt like a vacation.

Small cups of campechana ($4, above left) and fish ceviche ($4.25, above right) come with napkin-wrapped shares of Saltines and tostadas, respectively. The tostadas they use are of high quality and very tasty, probably made with lard. For this reason an extra order of them does cost a little, but is well worth it if you require more.
They describe their campechana simply as "combination cocktail," but this seems to be the favorite order if you come a few times and watch your fellow patrons. Inside this tomato-based concoction are shrimp, octopus, clam, and oysters, all as fresh as from off the fishing boats in Manzanillo.

Colima-style ceviche never has excess liquid left over from the Mexican key limes used to marinate the fish and usually contains chopped up carrots, although those were not in the cup ordered on this day. The fish comes in a more ground form than chopped, making a soft and delicious mixture with onions, tomatoes, and cilantro.
The hot sauce given is in the tart, vinegary style of Tapatรญo but better and pairs perfectly with the ceviche. You can also order most items prepared on a tostada or as part of a salad. A dozen oysters are served for $14. Eat all you can before stepping back out into reality.


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